Crispy Brussels Sprouts Recipes

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CRISPY BRUSSELS SPROUTS RECIPE



Crispy Brussels Sprouts Recipe image

This recipe for brussels sprouts is easy to make and will yield insanely crispy sprouts on the outside, and incredible creamy on the inside. This is the best method for how to cook brussels sprouts.

Provided by Bobby Parrish

Categories     Side Dish

Time 16m

Number Of Ingredients 3

1 pound of brussels sprouts
Kosher salt
Butter (Ghee, or avocado oil)

Steps:

  • Trim a sliver off the end of the brussels sprouts and cut in half. Pre-heat a large cast iron pan just above medium heat or two minutes, you can also use a non-stick pan. Add enough oil to coat the bottom of the pan, about 2 tablespoons, and allow to heat up for 30 seconds. Add the brussels sprouts cut side down, and only add one to cover the pan in one layer. Cook undisturbed for 5-7 minutes and only flip when the sprouts are deep golden brown. Season with a nice pinch of salt and cook another 4 minutes or until the second side is deep golden in color. Repeat with the second batch. Serve and enjoy!

Nutrition Facts : ServingSize 1 pound, Calories 435 kcal, Carbohydrate 40 g, Protein 15 g, Fat 29 g, Fiber 17 g

CRISPY BRUSSELS SPROUTS



Crispy Brussels Sprouts image

Seasoned & breaded Brussels Sprouts are baked until golden & crispy in this delicious side dish or appetizer!

Provided by Holly Nilsson

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 6

1 ½ pounds Brussels sprouts
3 tablespoons butter (melted)
2 tablespoons Panko bread crumbs
2 tablespoons parmesan cheese (finely shredded)
1 clove garlic (minced)
salt & pepper to taste

Steps:

  • Preheat oven to 425°F.
  • Combine butter, Panko, parmesan and garlic in a large bowl.
  • Rinse Brussels sprouts and dry well. Cut in half if they are large.
  • Toss Brussels sprouts with parmesan mixture and spread onto a large baking sheet.
  • Roast 10 minutes. Stir the Brussels and roast an additional 10-15 minutes or until crumbs are browned and the Brussels sprouts are tender.

Nutrition Facts : Calories 179 kcal, Carbohydrate 19 g, Protein 7 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 194 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

CRISPY BRUSSELS SPROUTS



Crispy Brussels Sprouts image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Canola oil, for greasing and frying
1 pound bacon
1 pound Brussels sprouts
Kosher salt
2 small leeks, trimmed and sliced on a thin bias
3 ounces balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
  • Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
  • Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
  • Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
  • Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.

LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS



Longhorn Steakhouse Crispy Brussel Sprouts image

Provided by Katie Clark

Categories     Copycat

Time 25m

Number Of Ingredients 8

2 lbs Brussel Sprouts
Salt
Oil for frying
½ cup butter
2 tbsp Calabrian Chili Rub**
1 teaspoon sea salt
⅓ cup honey
1 teaspoon sugar

Steps:

  • Wash Brussel sprouts
  • Bring a saucepan of water to a boil and blanch for 4 minutes.
  • Remove from water and drain excess water.
  • Mix together chili rub, sea salt, honey, and sugar.
  • Flash fry the Brussel sprouts and drain excess grease.
  • Melt butter and mix with the other mixture.
  • Pour over the Brussel sprouts.

Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

GARLIC BRUSSELS SPROUTS WITH CRISPY BACON



Garlic Brussels Sprouts with Crispy Bacon image

Pan-fry Brussels sprouts in butter and crispy bacon for a smoky addition to your vegetable side dish. You can add a little of the bacon grease to the dish if you prefer.

Provided by smokey14903

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 6

Number Of Ingredients 9

1 ½ pounds fresh Brussels sprouts
8 slices bacon
1 teaspoon butter
2 teaspoons olive oil
4 cloves garlic, chopped
½ cup reduced-sodium chicken broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 teaspoons butter

Steps:

  • Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.
  • Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.
  • Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 11.1 g, Cholesterol 19.1 mg, Fat 9.1 g, Fiber 4.4 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 430.5 mg, Sugar 2.6 g

CRISP BRUSSELS SPROUT LEAVES



Crisp Brussels Sprout Leaves image

In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

1 pound brussels sprouts, trimmed, leaves separated
1 tablespoon olive oil
1 tablespoon grated lemon zest plus lemon wedges for serving
1/4 cup walnuts, chopped
Salt and pepper
1/4 cup grated Pecorino Romano (1 ounce)

Steps:

  • Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.

Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

  • Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
  • Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
  • Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
  • As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

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